Barolo – Vinumlector https://test.vinumlector.com Wine Experience Tue, 09 Sep 2025 10:16:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.9 https://test.vinumlector.com/wp-content/uploads/2025/09/logo-White-100x100.png Barolo – Vinumlector https://test.vinumlector.com 32 32 Bosio Boschi dei Signori Barolo DOCG https://test.vinumlector.com/our-wine/italy/piedmont/barolo/bosio-boschi-dei-signori-barolo-docg/ Sat, 22 Aug 2020 04:51:09 +0000 https://test.vinumlector.com/?post_type=product&p=4249 The vineyards of Bosio 'Boschi Dei Signori' Barolo are located in the Verduno sector on clay-limestone soils. A rare find, a truly delicious, approachable and affordable Barolo.

For more info, visit Bosio website. VARIETALS 100% Nebbiolo VINTAGE 2020  Download Tasting Note]]> TECHNICAL DATA
Alcohol 14%
Residual sugar 2 g/l

APPEARANCE
Ruby-garnet red.

NOSE
Seductive and round nose of wild cherry, violet and plum notes.

PALATE
On the palate is dry, ripe and full bodied, with broad-grained tannins, elegant acidity and complex hints of game.

AGEING
Aged for 3 years in French oak barrel and also few additional months in bottle.

PAIRING
A perfect pairing with cheese and stewed meats.
Serve it decanted.

RATINGS

91pts

3.8

]]> Viberti Bricco delle Viole Barolo Riserva DOCG https://test.vinumlector.com/our-wine/italy/piedmont/barolo/viberti-bricco-delle-viole-barolo-riserva-docg/ Wed, 13 May 2020 02:51:30 +0000 https://test.vinumlector.com/?post_type=product&p=3862
This wine is only made with Nebbiolo grapes from the single vineyard Bricco delle Viole, planted in 1964. Produced exclusively in particular years, only if considered suitable for the long again of the Riserva version, this wine has characteristics of marked minerality, freshness and evident balsamic notes.
Sustainable farming.

For more info, visit Viberti website. VARIETALS 100% Nebbiolo VINTAGE 2017  Download Tasting Note]]> TECHNICAL DATA
Alcohol 14.5%

APPEARANCE
Light ruby red.

NOSE
Notes of violets, menthol, warm spices like cardamom and dried fruits.

PALATE
This Barolo is delightfully fresh and elegant.
Along with its full and deep bodied centre it shows fine tannins and minerality that leave you wanting another glass.

AGEING
Aged for 46 to 50 months in “tini” prior to stabilizing in stainless steel tanks over 3 months. Further maturing for 12 months in bottle before being put on sale with the Reserva label.

PAIRING
Best with cheeses, cured meats, stewed and grilled meats.

READINESS FOR DRINKING
Drink now or keep 25+ years.

RATINGS

94pts

4.2

]]> Viberti Buon Padre Barolo DOCG https://test.vinumlector.com/our-wine/italy/piedmont/barolo/viberti-giovanni-buon-padre-barolo-docg/ Thu, 04 Oct 2018 04:04:17 +0000 https://test.vinumlector.com/?post_type=product&p=2176 crus, included between the municipalities of Barolo, Monforte d'Alba and Verduno. The grapes of different origins are harvested and vinified separately. The wines produced are aged in vats and barrels of French and Slavonian oak, which are not roasted exclusively; then the various wines are assembled and a few weeks after bottling. The style is characterized by a fresh acidity that comes from the highest vineyards, extremely traditional aromas and an impressive structure, but with soft and elegant tannins. Sustainable farming.

For more info, visit Viberti website. VARIETALS 100% Nebbiolo VINTAGE 2020  Download Tasting Note]]> TECHNICAL DATA
Alcohol 14%
Total acidity 5.6 g/l

APPEARANCE
Bright, beautiful garnet red color.

NOSE
On the nose there are aromas of small red fruits such as raspberries, currants and cherries, lemongrass, notes of spices, game, dried fruit and leather.

PALATE
On the palate it is fresh, has a medium structure and soft and an acidity balanced with very soft tannins.

AGEING
Aged in 5000-litre truncated cone-shaped barrels for 24-30 months, followed by approximately 6 months in the bottle.

PAIRING
Pairs really well with game, cured and red meats and mature cheeses.

READINESS FOR DRINKING
It starts to drink very well now but you can keep it for at least 15 years.

RATINGS

4.2

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